|Photo: Chicken casserole with roast garlic mash recipe|
Takes: 20 mins to prepare and 1 hr 45 mins to cook
1 bulb of garlic
8 shallots, peeled and sliced
120g button mushrooms, halved
8 skinless chicken thighs and drumsticks
1/3 bottle red wine
3 sprigs of thyme
400ml chicken stock
dash of Worcestershire sauce
400g potatoes, peeled and cubed
50ml semi-skimmed milk
Preheat the oven to 200.C/180.C fan/ Gas 6. Slice the top off the garlic bulb, place onto a baking tray and drizzle with oil, then roast for 20 minutes.
Heat a splash of oil in a large saucepan and fry the shallots. After 5 minutes, add the mushrooms and cook for another 3-5 minutes until golden.
Meanwhile, heat a drizzle of oil in a large frying pan. Season the chicken and brown on all sides. Add the chicken to the saucepan with the shallots and mushrooms. Pour in the wine and cook for 5 minutes, before adding the thyme and stock. Bring to the boil then simmer for 45 minutes to an hour.
Add the Worcestershire sauce and then mix the cornflour with a little water and whisk into the casserole and cook for another 5 minutes.
To make the mash, boil the potatoes for 20 minutes then drain. Take the garlic and squeeze the cooked insides into the potatoes then mash with a glug of olive oil and the milk. Season to taste. Serve with the casserole.